Side Pannel
Hot Buttered Cider with Ginger and Cinnamon
Hot Buttered Cider with Ginger and Cinnamon
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beverages, Diabetic
Ingredients List
- Stephen Ceideburg
- 4 c Water
- 1 c Granulated sugar
- 3 tb Whole cloves
- 3 tb Whole allspice
- 2 Sticks cinnamon
- 1/4 c Sliced candied or
- -crystallized ginger
- 6 c Apple cider
- 2 c Orange juice
- 1/2 c Lemon juice (1 lemon)
- 1 Stick butter, cut into thin
- -slices
- 16 Cinnamon sticks, for serving
Directions
Warm yourself with this fragrantly spiced, nonalcoholic beverage after a
frosty night of caroling.
Mix the water and sugar in a large non aluminum saucepan. Bring to a boil,
reduce the heat, and simmer 5 minutes. Remove from the heat and stir in the
cloves, allspice, cinnamon and ginger. Let the mixture stand for 1 hour or
longer. Strain into a bowl and return to the saucepan. Stir in the apple
cider, orange juice and lemon juice. Serve in mugs with a slice of butter
on top and a cinnamon stick.
Note: The punch may be prepared several hours ahead and reheated before
serving, if desired.
From "Season's Greetings" by Marlene Sorosky.
Per serving: 163 calories (1 percent from protein, 68 percent from
carbohydrate, 31 percent from fat), less than 1 gram protein, 29 grams
carbohydrate, 6 grams fat, 16 milligrams cholesterol, 64 milligrams sodium.
Exchanges: 1 fruit, 1 fat.
Makes 16 6-ounce servings
frosty night of caroling.
Mix the water and sugar in a large non aluminum saucepan. Bring to a boil,
reduce the heat, and simmer 5 minutes. Remove from the heat and stir in the
cloves, allspice, cinnamon and ginger. Let the mixture stand for 1 hour or
longer. Strain into a bowl and return to the saucepan. Stir in the apple
cider, orange juice and lemon juice. Serve in mugs with a slice of butter
on top and a cinnamon stick.
Note: The punch may be prepared several hours ahead and reheated before
serving, if desired.
From "Season's Greetings" by Marlene Sorosky.
Per serving: 163 calories (1 percent from protein, 68 percent from
carbohydrate, 31 percent from fat), less than 1 gram protein, 29 grams
carbohydrate, 6 grams fat, 16 milligrams cholesterol, 64 milligrams sodium.
Exchanges: 1 fruit, 1 fat.
Makes 16 6-ounce servings
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